Pineapple Upside-Down Bundt Cake

Ooo yes—classic vibes with a bundt twist 🍍🍰
This Pineapple Upside-Down Bundt Cake is buttery, caramelized, and surprisingly easy.

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Pineapple Upside-Down Bundt Cake

Ingredients

Topping

• ½ cup unsalted butter, melted

• ¾ cup brown sugar (light or dark)

• Pineapple rings or chunks (fresh or canned, drained well)

• Maraschino cherries (optional, but fun)

Cake

• 2½ cups all-purpose flour

• 2 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• ¾ cup unsalted butter, softened

• 1½ cups granulated sugar

• 3 large eggs

• 1 cup crushed pineapple (drained slightly, reserve juice)

• ½ cup pineapple juice (use reserved juice or canned)

• 1 tsp vanilla extract

• ½ cup sour cream or Greek yogurt

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Instructions

1. Prep

   • Preheat oven to 350°F (175°C).

   • Generously grease a bundt pan (get into all the grooves!).

2. Make the topping

   • Pour melted butter into the bottom of the pan.

   • Sprinkle brown sugar evenly over butter.

   • Arrange pineapple and cherries however your heart desires.

3. Mix dry ingredients

   • Whisk flour, baking powder, baking soda, and salt. Set aside.

4. Cream butter & sugar

   • Beat softened butter and sugar until light and fluffy.

   • Add eggs one at a time.

5. Build the batter

   • Mix in crushed pineapple, pineapple juice, vanilla, and sour cream.

   • Gradually add dry ingredients until just combined.

6. Assemble

   • Spoon batter gently over the fruit layer and smooth the top.

7. Bake

   • Bake for 45–55 minutes, until a toothpick comes out clean.

8. Flip like a pro

   • Cool in pan for 10–15 minutes (important!).

   • Invert onto a serving plate. Lift pan slowly and admire.

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Tips for Bundt Success

• Don’t overfill the pan—leave about 1 inch at the top.

• If fruit sticks, gently tap or loosen edges before lifting.

• Best served slightly warm… with vanilla ice cream? I think yes 😌

Want a rum-spiked version, boxed-mix shortcut, or mini bundt adaptation next?